Ingredients:
- 120 mL Warm Water (105-115°F / 40-46°C)
- 7 g Active Dry Yeast
- 10 g Granulated Sugar (for yeast)
- 450 g Bread Flour
- 100 g Granulated Sugar (for dough)
- 10 g Fine Sea Salt
- 120 mL Whole Milk, slightly warm
- 60 mL Condensed Milk or Evaporated Milk
- 1 large Egg, room temperature
- 55 g Unsalted Butter, softened
- 70 g Fine Breadcrumbs (for coating)
Instructions:
- Activate the Yeast: Combine warm water, yeast, and 10g sugar in a small bowl. Allow to stand for 5–10 minutes until frothy and bloomed.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, salt, and remaining sugar.
- Combine Wet Ingredients: Add the yeast mixture, warm milk, condensed milk, and egg to the dry ingredients. Mix on low speed (or by hand) until a shaggy dough forms.
- Knead and Develop Gluten: Add the softened butter one tablespoon at a time. Knead for 8–10 minutes using a stand mixer on medium-low speed until the dough is smooth, elastic, and passes the 'windowpane test.'
- First Proof (Bulk Fermentation): Place the dough in a lightly oiled bowl, cover tightly, and proof in a warm place for 60–90 minutes, or until doubled in size.
- Shape the Logs: Gently deflate the risen dough and divide it into two equal portions. Roll each portion into a tight cylinder or 'log' approximately 12 inches (30 cm) long.
- Coat and Slice: Spread the fine breadcrumbs evenly on a flat surface. Roll the dough logs through the breadcrumbs until completely coated on all sides. Using a bench scraper, slice each log into 6 uniform pieces (totaling 12 rolls).
- Second Proof (Final Proof): Arrange the rolls cut-side up on the prepared baking sheets, leaving 1 inch between them. Cover lightly and let rest for 30 minutes until slightly puffy. Preheat oven to 350°F (175°C) during this stage.
- Bake: Bake for 15–18 minutes until the rolls are light golden brown and sound hollow when tapped.
- Cool and Serve: Transfer rolls immediately to a wire rack. Pandesal is traditionally served warm.